Zucchini and White Bean Fritters

Zucchini and cannellini beans getting mashed and mixed and then fried up inside a cornmeal coating.
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  • Level: Easy
  • Total: 45 min
  • Active: 30 min
  • Yield: 4 servings
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2 zucchini

1 carrot

Kosher salt and freshly ground black pepper

3/4 cup cannellini beans, drained and rinsed

2 tablespoons chopped fresh parsley

1 teaspoon lemon zest, plus lemon wedges, for serving

Cornmeal, for coating

1/2 cup vegetable oil


  1. Grate the zucchini and carrot on the large holes of a box grater in a colander set over a bowl. Sprinkle with salt and let stand 15 minutes. Squeeze the excess liquid from the vegetables. Put the beans in a medium bowl and mash with a fork. Stir in the zucchini mixture, parsley, lemon zest, a pinch of salt and a few grinds of pepper.
  2. Form into 12 patties, each about 2 inches in diameter. Spread the cornmeal in a shallow dish and coat each patty with the cornmeal.
  3. Heat 1/4 cup of the oil in a large skillet over medium-high heat. Working in batches and adding the remaining 1/4 cup oil as needed, cook the fritters until crisp and golden on both sides, about 2 minutes per side. Transfer to a paper-towel-lined plate and season with salt. Serve with lemon wedges on the side.
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